Name: Instant Pot Turkey Meatball and Ditalini Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: For Meatballs:; 1 lb ground turkey; ⅓ cup seasoned breadcrumbs; 3 tbsp Pecorino Romano Cheese; 1 large egg; 1 garlic clove; 1 tbsp parsley; ½ tsp kosher salt; For Soup:; Cooking spray; 1 tsp olive oil; ½ cup onion; ½ cup celery; ½ cup Carrot; 3 garlic cloves; 28 oz diced San Marzano tomatoes; 4 cups chicken broth; 4 basil leaves; 2 bay leaves; 5 oz Ditalini pasta; 1 cup zucchini; parmesan rind; parmesan cheese

How To Make Instant Pot Turkey Meatball and Ditalini Soup

Enjoy this Italian soup to warm you on cold days made with mini turkey meatballs, zucchini, vegetables, and ditalini pasta tossed with parmesan cheese.

Preparation: 20 minutes

Cooking: 35 minutes

Total: 55 minutes

Serves:

Ingredients

For Meatballs:

1lbground turkey,93% lean
⅓cupseasoned breadcrumbs,can substitute gluten-free breadcrumbs
3tbsppecorino Romano cheese,grated
1large egg,beaten
1garlic clove,crushed
1tbspparsley,fresh minced
½tspkosher salt

For Soup:

Cooking spray
1tspolive oil
½cuponion,chopped
½cupcelery,chopped
½cupcarrot,chopped
3garlic cloves,minced
28ozdiced San Marzano tomatoes,can
4cupschicken broth,reduced sodium
4basil leaves,torn, plus optional more for garnish
2bay leaves
5ozditalini pasta,1 cup, wheat, or gluten-free
1cupzucchini,diced small
Parmesan rind,optional
parmesan cheese,grated, optional for serving

Instructions

In a medium bowl, combine turkey, breadcrumbs, pecorino, egg, garlic, parsley, and salt and gently mix to combine.
Form into 30 meatballs for about 1 heaping tablespoon each.
Press saute in the Instant Pot and spray with oil.
Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot.
Heat the oil and add the onion, celery, carrots, and garlic. Cook until soft for about 4 minutes.
Add the tomatoes, Parmesan rind, basil, bay leaves, and stir. Return the meatballs to the pot.
Add the chicken broth, cover. and cook at high pressure for 15 minutes.
Quick-release and open the lid, add the pasta and zucchini and cook for 4 minutes more.
Serve with grated cheese if desired and basil.